🇦🇺 Australian Cuisine

Lemon Myrtle Roast Chicken

Lemon Myrtle Chicken

Prep Time 15 min

Servings 4

Difficulty Medium

Calories 413 kcal

A whole chicken rubbed with native lemon myrtle, macadamia, and bush honey, roasted until the skin is crackling golden and the flesh infused with citrusy, eucalyptus-tinged flavour.

Ingredients

1 whole chicken (about 1.8kg)
2 tbsp dried ground lemon myrtle
2 tbsp macadamia oil
1 tbsp bush honey
2 tsp garlic powder
1 tsp native pepperberry or black pepper
1 tsp sea salt
1 lemon, quartered
Fresh thyme sprigs

Instructions

1 Preheat oven to 200°C (400°F). Pat chicken completely dry with paper towels.
2 Mix lemon myrtle, macadamia oil, honey, garlic powder, pepperberry, and salt into a paste.
3 Rub paste all over the chicken, including under the skin of the breast.
4 Stuff the cavity with lemon quarters and thyme. Tie legs with kitchen twine.
5 Roast for 1 hour 15 min, basting every 20 min, until juices run clear and skin is deeply golden.
6 Rest for 15 min under foil before carving.

Did You Know?

Lemon myrtle has more citral (the compound that gives lemons their scent) than lemongrass, lemons, or any other natural source — it is the most intensely lemony plant on Earth.